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Blueberry Peach Oat Cobbler
Cook's Notes: Read through the entire recipe before getting started! It seems kind of fussy, but, it's really very easy. And it's even easier the second time around.
2 cups of pitted & sliced ripe, sweet, fresh peaches (could be 2-4 peaches depending upon the size)
2 cups of sweet blueberries (I used frozen)
Fruit sauce ingredients:
3 plump medjool dates, pitted, chopped & soaked in enough water to cover, for about 30 minutes. Reserve the soaking water when you drain the dates.
2 tablespoons of fresh lemon juice
1/2 cup of reserved date soaking water (Note: you can supplement with the date soaking water from the topping)
1/2 teaspoon of cinnamon
1/4 cup of "oat flour" made from processing rolled oats
1-1/2 cups of "oat flour" made from processing rolled oats (NOTE: process about 2 cups of rolled oats in your food processor all at one time--and measure out what you need. Don't overprocess. You want it a little coarse. You'll have enough for 1/4 cup for the "fruit sauce" & 1-1/2 cups for the topping)
1/2 large ripe (speckled) banana, sliced
3 plump medjool dates, pitted, chopped, and soaked in water to cover for about 30 minutes. (NOTE: you can add this reserved "date water", if needed, to make up the 1/2 cup in the "fruit sauce"
1/2 cup of non-dairy milk (I prefer soymilk for cooking--it's richer)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1-1/2 teaspoons of baking powder
1 teaspoon vanilla
1. Preheat oven to 375 degrees.
2. Using 2 different small bowls or cups, soak the 3 dates needed for the "fruit sauce", separately from the 3 dates needed for the topping. Soak for about 30 minutes. Drain, but reserve the sweet soaking water. You'll need 1/2 cup of it for the "fruit sauce"
3. Place the peaches & blueberries in a big bowl & set aside.
4. Make your fruit sauce. Blend the dates, the lemon juice, the 1/2 cup of date soaking water, the cinnamon, & oat flour into a blender & blend until smooth.
5. Pour the "sauce" into the bowl of fruit & mix well to coat evenly.
6. Place the saucy fruit into a large pie pan or 9 X 9 inch square pan
7. Make your topping. Into a blender, add the banana, drained dates, non-dairy milk & blend until smooth.
8. Pour into a medium bowl. Measure out 1-1/2 cups of the "home-processed" oat flour--& then spoon out about 2 tablespoons of it. Replace that with 2 tablespoons of rolled oats, for a coarser texture to the topping. Add the oats to the bowl of wet topping ingredients.
9. Add the cinnamon, nutmeg, baking powder, & vanilla. Mix with a fork until "the texture is somewhere between dough & batter"--fairly thick.
10. Spread the topping over the fruit evenly, or in big spoonfuls, with fruit peeking through. Your choice.
11. Bake at 375 degrees for 25 to 30 minutes, or until topping is lightly browned--and no longer wet. Let it sit for 10 minutes before serving.